Pilaf with corn

A simple recipe for pilaf with corn will enrich your culinary "arsenal" with another delicious dish, which can be served both as a side dish and as a full-fledged independent treat. Try it!

Ingredients

• Basmati Rice - 1.5 Cups
• Canned corn - 1 Piece
• Butter - 2-3 tbsp. spoons
• Vegetable oil - 2-3 Art. spoons
• Chili pepper - 1 Piece
• Garlic - 1-2 Cloves
• Cinnamon - 0.5 Teaspoons
• Cloves - 1-2 Pieces
• Cardamom - 1 Piece
• Bay leaf - 1 piece
• Water or Vegetable Broth - 4 Glasses
• Salt - To taste
• Dried herbs - To taste (dill, cilantro, etc.)
• Ground ginger - 2-3 pinches

Directions

1. Rinse the rice thoroughly and cover with clean cold water for about 1 hour.
2. Wash, peel and chop the chili.
3. Peel and chop the garlic.
4. Heat butter and oil in a skillet with high sides or a thick-walled saucepan.
5. Put the spices in hot oil, fry, stirring occasionally, for 1 minute. Then add chili (cook for half a minute), chopped garlic and ginger (another 30 seconds with constant stirring). After that, pour the broth into the pan, add salt.
6. Drain the rice and add it to the skillet.
7. Close the lid and cook over low heat for 15 minutes - almost until the rice is done.
8. Open a can of corn.
9. Add corn and herbs to rice, stir. Turn off the heat and let stand, covered for 5-10 minutes. Then stir again, put on a dish and serve. Refreshing light sauces based on natural yoghurt and / or tomato are perfect for pilaf with corn "in Indian style". Bon Appetit!